Save This stuffed cheese portobello mushrooms recipe turns humble mushroom caps into a show-stopping appetizer or hearty vegetarian main with loads of melty cheese, herbs, and golden breadcrumbs. Every bite is rich, satisfying, and so simple you will want to make them on repeat.
I made these first for a friend's wine night and they vanished in minutes. Now I always keep a few Portobellos in my fridge because everyone asks for them at gatherings.
Ingredients
- Portobello mushrooms: Choose large firm caps with smooth skin for the best texture and more space for stuffing
- Olive oil: Helps the mushrooms caramelize and adds richness use a good-quality extra virgin for best flavor
- Salt and freshly ground black pepper: Brings out natural umami choose sea salt and freshly cracked pepper for the freshest results
- Shredded mozzarella cheese: Melts to creamy perfection look for low-moisture if possible for less sogginess
- Grated Parmesan cheese: Adds a salty nutty kick grate your own for maximum flavor
- Cream cheese: Softens the filling and adds a tangy creaminess full-fat delivers best results but low-fat works too
- Fresh parsley: Brightens every bite and adds color pick crisp green leaves without wilting
- Garlic: Gives sharp depth freshly minced tastes best
- Dried oregano and dried thyme: Add herby, savory notes always check your dried herbs for freshness
- Panko or regular breadcrumbs: Lend a crunchy golden topping use panko for extra crispiness or gluten-free if needed
Instructions
- Preheat the Oven:
- Set your oven to 200 Celsius or 400 Fahrenheit and line a baking sheet with parchment paper to avoid sticking and ease cleanup
- Prep the Mushrooms:
- Carefully clean Portobello mushrooms with a damp paper towel to remove any dirt Gently pop out the stems and use a spoon to scrape away dark gills leaving more room for filling Brush both sides of each cap with olive oil and give them a generous seasoning of salt and pepper Place the mushrooms gill side up on your lined baking sheet
- Make the Cheese Filling:
- Combine mozzarella Parmesan cream cheese freshly chopped parsley minced garlic oregano thyme and breadcrumbs in a large bowl Mix everything together until fully blended the mixture should be somewhat thick and easy to scoop
- Stuff the Mushrooms:
- Divide the cheese mixture among the mushroom caps Mound it up high and gently press down so every cap is evenly filled
- Add Topping and Bake:
- Drizzle each stuffed mushroom with a little olive oil then sprinkle over extra Parmesan and parsley if you like This layer will turn wonderfully golden in the oven Bake for 22 to 25 minutes or until mushrooms are tender and the filling is bubbling and golden on top
- Serve and Enjoy:
- Serve hot straight from the oven as an appetizer or pair with your favorite side salad for a complete vegetarian main dish
Save Portobello mushrooms are my go-to because their meaty texture satisfies even my steak-loving family. My favorite nights are when we make these together piling the cheese high and sneaking little tastes of the filling before it goes in the oven.
Storage Tips
Stuffed mushrooms keep well in the fridge for up to three days Just pop them in an airtight container and reheat in the oven at 180 Celsius until warm and bubbling This keeps the topping crisp instead of soggy Microwaving works in a pinch but you lose that satisfying crunch
Ingredient Substitutions
Feel free to change up the cheese swap mozzarella for fontina or provolone or use goat cheese for extra tang Dairy free cheeses melt less but bring their own unique flavor Gluten free breadcrumbs work perfectly For extra flavor finely chopped spinach or sun dried tomatoes can join the filling
Serving Suggestions
These stuffed portobellos shine as an appetizer with a sparkling wine or as a main dish with leafy salads and roasted veggies For a more filling plate add simple pasta or rice on the side When I want comfort food I top them with a fried egg
Cultural or Historical Context
Stuffed mushrooms have European roots especially in Italian and French kitchens where wild mushroom bounty would get filled with local cheeses and baked for parties The Portobello version feels modern and hearty perfect for today’s eater
Seasonal Adaptations
Use your favorite seasonal herbs such as fresh basil or chives in spring Mix in sautéed spinach or kale for extra greens Top with cherry tomatoes during summer grilling season Sprinkle crushed walnuts on top for crunch in autumn
Success Stories
These mushrooms have been a hit at every holiday and book club potluck I have brought them to Once I even made a double batch ahead froze them and baked to reheat and the crowd could not taste the difference
Freezer Meal Conversion
Stuff the mushrooms then freeze them unbaked on a tray When solid pack into a freezer bag To cook just add 7 to 10 minutes to the baking time from frozen The filling stays gooey and the mushrooms hold up well
Save Serve hot straight from the oven as an appetizer or pair with your favorite side salad for a complete vegetarian main dish.
Recipe FAQ
- → How do you prepare Portobello mushrooms for stuffing?
Gently wipe mushrooms clean, remove the stems, and scrape out the gills before brushing with olive oil and seasoning.
- → Can I add extra ingredients to the filling?
Yes! Add-ins like sun-dried tomatoes or sautéed spinach boost flavor and nutrition in the cheese mixture.
- → What type of cheese works best for this dish?
A blend of mozzarella, Parmesan, and cream cheese creates a gooey, flavorful filling with a creamy texture.
- → Can this dish be made gluten-free?
Simply substitute gluten-free breadcrumbs to make the filling suitable for gluten-free diets.
- → What is the best way to serve stuffed Portobello mushrooms?
Serve hot, either on their own as an appetizer or with a green salad for a satisfying main course.
- → Is it possible to prepare these ahead of time?
Yes, you can assemble the mushrooms with filling, refrigerate, and bake just before serving.